White Corn and Baby Pea Salad
photo by Lori Mama
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
- 1 (16 ounce) package frozen white shoepeg corn, thawed
- 1 (16 ounce) package frozen baby peas, thawed (petite)
- 1 cup chopped peeled jicama
- 2⁄3 cup chopped celery
- 1⁄2 cup thinly sliced green onion
- 1⁄4 cup chopped sweet red peppers or 1/4 cup orange sweet bell pepper
- 1⁄2 cup seasoned rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon snipped fresh parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 tablespoon snipped of fresh mint
directions
- In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
- For Dressing; in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper, cover and shake well.
- Pour dressing over the corn and pea mixture; Toss gently to coat, stir in mint; cover and chill for 1 to 2 hours.
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Reviews
-
Very good salad that we enjoyed with hamburgers. I needed to make some small changes due to what we had on hand by skipping the celery and the mint and using a regular chopped onions instead of the green and also using regular white vinegar instead of the rice vinegar but even with these changes the salad was great and so pretty. Thanks for sharing!
Tweaks
-
Very good salad that we enjoyed with hamburgers. I needed to make some small changes due to what we had on hand by skipping the celery and the mint and using a regular chopped onions instead of the green and also using regular white vinegar instead of the rice vinegar but even with these changes the salad was great and so pretty. Thanks for sharing!
RECIPE SUBMITTED BY
Barb G.
Sonora, California